Salt mill in chocolate finish, 22 cm
Curves and undulations characterise the timeless emblematic design of the Paris u’Select 22 cm manual salt mill. It combines the warmth and smoothness of chocolate-coloured wood.
Timeless design, emblematic mill
The generous shapes of the Peugeot Paris u’Select salt mill combine perfectly with the warmth of the wood that it is made of. A gourmet look emphasised by a warm elegant chocolate colour. Created by Peugeot in 1987, the Paris mill is the archetypal mill. Adopted by the greatest chefs throughout the world, it is synonymous with refined authentic cooking. This Peugeot manual salt mill offers the u’Select custom grind control system. Turn the ring located at the base of the mill to obtain the grinding suited to your requirements. 1 for very fine grind, 6 for much coarser salt grinding. In the kitchen, the Paris salt mill has become the essential instrument for lovers of flavour.
Homemade Cinnamon Rolls
Ingredients for the dough:
¾ cup (180 ml) milk, lukewarm
2 ¼ teaspoons active yeast (1/4-ounce package yeast)*
¼ cup (60g) unsalted butter, melted
¼ cup (50g) granulated sugar
1 large egg
3 cups (360g) all-purpose flour
3/4 teaspoon salt
* Or 13g fresh yeast, crumbled
Ingredients for the cinnamon filling:
1/4 cup (60g) butter, at room temperature
2 Tablespoons (25g) granulated sugar
1 Tablespoon cinnamon
Ingredients for the glaze:
1/2 cup (120g) confectioners’ sugar
1 Tablespoon lemon juice or water
Pour the yeast (or crumble, if using fresh yeast) in the bowl of an electric mixer and stir in a few Tablespoons of lukewarm milk (not warm, or you will kill the yeast). Let sit until it begins to foam, about 5 minutes. Add the melted butter (slightly cooled), sugar, egg, and mix until well combined. Add the flour and knead the dough on medium speed for 10-15 minutes. The dough should detach from the sides and form a nice, smooth ball. Transfer the dough ball to a lightly greased bowl, cover with plastic wrap or a towel and allow to rise for 1 hour to 1 ½ hours, or until doubled in size. Meanwhile, prepare the filling by combining softened butter with cinnamon and sugar in a bowl. Set aside. After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14×9 inch (35×23 cm) rectangle. Spread the filling over, leaving a ¼ inch margin. Tightly roll dough up, starting from the longer side, and place seam side down making sure to seal the edges of the dough. Cut into 1-inch (2.5 cm) sections with a serrated knife. Place cinnamon rolls in a greased 9-inch (23 cm) round cake pan. Cover with a towel and let rise again for 30 minutes. Preheat oven to 350F (180C). Remove the towel and brush the cinnamon rolls lightly with water and sugar (optional). Bake for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5 minutes before frosting. For the frosting, mix confectioners’ sugar and water/lemon juice together until thick. Drizzle over the cinnamon rolls. It’s ready!